Fermentation Temps

griffondg · 08-18-2007, 12:57 AM

I've recently been listening to the Jamil show ( http://www.thebrewingnetwork.com/jamil.php ) and he states that he ferments almost all of his ales at 68F and that anything over 70 can affect the flavor of the beer. My first AG is fermenting at 72F right now. A couple of questions:

1. Is it a big deal that I'm 4 degrees over "ideal temps" ?
2. Is there an easy way to drop the temp?

Right now my beer is sitting in my basement and it's a pretty constant temp.

Thanks for your replies!

Eric

**Kayos** · 08-18-2007, 01:24 AM

That is warm, but in the weather we're having, you should be glad. Look up son of fermentation chiller in the search and there s a cool way to get the temps down. Also, you can put your fermenters in water (like a rectangle cooler) and put in some frozen, full soda 2 liters. That will help for now. I would say 4 degrees isn't even worth that, though. I just fermented my hefe at 78 and it is yummy (yea, it's a hefe...but still).

Willy Boner · 08-18-2007, 01:33 AM

Well I've been brewing since the first of the year and am learniing alot from trial and error . But have made some fantastic brews. My latest task has been narrowed down to fermentation temps. Not so much with the pales, porters,and stouts. But been summer time with temps over 78 degrees in house even with the tee shirt /fan method Hefes have been a challenge to produce the way I have earlier with the banana nose, just seem to get a lot of cloves. I got a fridge off craigslist for free, now I guess I need a ranco temp. control for hot temps. Staying in the temps. seem to have a lot of say in final brew.

**BierMuncher** · 08-18-2007, 01:39 AM

You should be fine. Depends a lot on the yeast you're using. I tend to do simple dry-ale-yeast recipes in the warmer weather because I find them to be more forgiving of slightly higher temps. 72 degrees is not going to ruin your beer. If you can, set your carboy into a tub of water and drape a t-shirt over the carboy and partially in the water. The tshirt will wick up the water and cool the carboy, especially if you can set a fan in the room.

**olllllo** · 08-18-2007, 02:01 AM

Who needs all that attention making award winning beers.

You realize that he has a temperature controlled shed that is effectively a walk-in cooler. Of course it's 65 degrees.
Always try to get the best, do the best, but be satisified knowing you tried your best. It'll still be a fine beer.

griffondg · 08-18-2007, 02:44 AM

Hey, thanks for the quick replies. This place is great

The Son of a Fermentation Chiller sounds like a project for the near future.

**BierMuncher** · 08-18-2007, 02:55 AM

Quote:

Originally Posted by griffondg

Hey, thanks for the quick replies. This place is great

We drink and we talk beer. Ain't no shortage of opinions around here. Just wait till the cold weather sets in and everyone is stuck inside.

hoplobster · 08-18-2007, 04:00 AM

I ferment in my basement and it is a consistent 68-70 degrees year round and my ales turn out just fine. I've used liquid and dry yeast strains with great results.

Pirate Ale · 08-18-2007, 02:07 PM

Last night I did a good batch of Ed's Haus Pale, and as I wathced the chiller, the temp would never get below 90Deg F. It was very late (2:30 am) and I was getting pissed. I put the primary in the fermentation chamber for another hour at 55Deg f to try to cool the wort, which was still 88 deg f. I finally said screw it and pitched the wyeast 1056, put in the air lock, dropped another block of ice in the frementation chamber, set the temp to 60 and went to bed. This morning, the temp in the chamber is 60 and the primary is showing bubles in the airlocke every few seconds. So....what flavor impacts do you think I will see from the higher pitch temp?

Blender · 08-18-2007, 02:15 PM

I use my cooler with an ice bath for each batch and can easily get fermentation temps in the 60's. It sounds as though you could do that as well without to much trouble.